Grandma's Eclair Cake is ALWAYS a hit when I make it! It's the recipe that I get the most requests for. It's so light and refreshing and yummy! Perfect in the summer when it's 100 degrees and you need a refreshing snack and perfect in the winter for a Christmas party!
For some background on this recipe... My own grandma did not come up with this. I got it randomly from Good Morning America like 8 years ago. And I don't even watch GMA, so I don't know how that happened. Anyway, someones grandma rocks and made this and it's divine! Thank you random grandma!
Here we go!
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| Sorry for all of the bad pictures in this blog post! |
* 1 cup of whole, low-fat or skim milk
* 1 small box (3.4 oz) French Vanilla flavored instant pudding
* 1 carton (8 oz) whipped topping-cool whip (not low-fat)
* 1/2 box (7.5 oz) graham crackers
* 1 cup purchased milk chocolate frosting-room temperature (I prefer Betty Crocker's Rich and Creamy)
Directions:
Mix the milk and pudding mix together
Stir in whipped topping and set mixture aside
Arrange a single layer of graham crackers in the bottom of an 8-inch square glass baking dish (or glass loaf dish...mine is the only dish I can make Grandma's Eclair Cake in, others just don't taste the same)
Spread 1 cup of pudding mix over the crackers, top with another layer of crackers and another layer of pudding. Top with final layer of crackers.
Spread chocolate frosting over the top layer of crackers (sometimes I microwave the frosting, without the tin lid, for 10 seconds to make it soft and easy to spread)
Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours before serving. (Making the night before you need to serve it always makes it taste better! It can cool completely and the flavors have time to mix!)
Then enjoy all the praise you'll receive, the empty dish you'll take home and the numerous requests for the recipe! It's wonderful!
